Sautéed some mushrooms and 2 red pepper rings in olive oil, cooked eggs in middle of each pepper ring for a healthy, colorful and veggie packed breakfast this am👍🌞 Video below:
Topped chopped Chinese cabbage (details on link below) with organic sprouted tofu, rice seasoning and lemon miso (mix of equal parts) dressing for an easy, healthy delicious dinner tonight! https://www.google.com/search?client=safari&channel=iphone_bm&source=hp&ei=lJFLXJ2xJ-Gv_Qbrp4CoCw&q=chinese+cabbage&oq=chinese+ca&gs_l=mobile-gws-wiz-hp.1.2.0i131l2j0l3.1791.5379..7288…1.0..0.200.1332.0j9j1……0….1…….5..35i39j46i39i275j46.vat62Fd1z0U#wptab=s:H4sIAAAAAAAAAONgVuLUz9U3MDbKSS96xOjMLfDyxz1hKatJa05eYzTh4grOyC93zSvJLKkUUuNig7JkuHilELo0GKS4uRBcnl1MvG75-Sl-pSVFmSWZ-XkAGPtaVmMAAAA
Sautéed ground turkey with ginger, garlic and sesame oil, served it with sautéed mushrooms and avocado on lettuce leaves! Simple, healthy and 😋
This dish truly awakens the spirit visually, internally, the list goes on!
Combined organic tofu, my fav tomato sauce and kale as topping on baked spaghetti squash for a seasonal heart healthy vegetarian lunch🙏
Roasted fresh pumpkin on parchment paper topped with pumpkin pie spice as a side dish last night🎃 seasonal eating❤️ Pumpkins are a fruit packed with antioxidants, 90 percent water and great for your skin👌
Combined 1/2 cup siggis plain yogurt with same amount of organic cooked pumpkin, added 1/2 tsp pumpkin pie spice, 1 tbsp cashews and 1/2 tsp stevia for a delicious start to my day.
Don’t want to get too caught up in meal prep and planning these days. Prefer to spend more time outdoors. During a recent stroll with a neighbor, he reminisced about how to loves reaching into the fridge for pickled beets and eggs in the summer, a meal his wife grew up eating while growing up…
Combined 1/4 chopped basil from my garden with 3 chopped vine ripened tomatoes, 1/4 cup crumbled feta with 2 cups cooked spaghetti squash for a light, vegetarian gluten free summer meal last night!
Just added a can of water packed drained light tuna and 1/4 cup chopped green olives to 2 cups of my tomato sauce (with 1/4 cup fresh basil from my garden) and served it over baked spaghetti squash for a delicious, simple and healthy meal last night.👍😋🙏